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Whats On
Get it right this Christmas with our head sommelier's top tips on food and wine pairings.
This time of year is always hectic and for many of us everything is done at the last minute. It is lucky that I work at Selfridges - otherwise my friends and family would get nothing at all and we would be teetotal on Christmas Day. In this guide I thought I would try and make the season a little easier with tips on wines to match with different food types.
Food and wine pairing can be daunting but a few simple rules will help you find the perfect match. The first thing to remember is that it's not always about the main meat or fish but about the sauce that goes with it. For example, if you have chicken cooked in a rich, cassoulet-style sauce, a hearty Pinot Noir could work; if you were having a simple roast chicken, a buttery Chardonnay would be a better choice.
Choose wines that have similar characteristics to the foods, so if you have a heavy piece of red meat or a stew, then go for a rich, heavy red wine; if it is a light salad or sashimi dish try a light-textured wine such as a Sauvignon Blanc. If the food is intense in flavour, go for a wine with enough power of flavour to match, for example an Amarone with duck in a red wine sauce. Oily or fatty foods can be a tricky. I always recommend a wine that has intense flavour but good acidity levels. For example, German off dry Riesling with foie gras is outstanding. Spicy foods can also be difficult but wines such as a new world Shiraz or a Gewürztraminer, both of which are quite spicy themselves, work very well.
At this time of year we all deserve a cheeky little cheese course and the classicists will always tell you to go straight to the red wine or port. I often find drinking red wine with certain cheeses actually makes either the tannins in the red feel very aggressive or brings out the acidity in the cheese. With goats cheeses I much prefer a Sancerre or Chablis. With strong cheeses like Epoisse, try an off dry Chenin Blanc from the Loire. Hard cheeses and red wines like Bordeaux and Chianti do work well, and who could ever knock the port and stilton combination or a little glass of Sauternes with Roquefort? Other pairings that you may want to play with are Amontillado and Manchego or different real ales and cheese.
Another good tip: if you are cooking a dish from a certain region, then look at the wines from that region. Most winemakers will make wines that suit the style of the local cuisine: truffles and Barolo, for example. At the end of the day, wine, like food, is a very personal choice. If you have a dinner guest who only drinks Bordeaux then forget all of the above and just serve Bordeaux!
Tough pairings
| Chocolate - | This is always difficult to pair with wine as it coats your taste buds and can make things taste very bitter. Try a sweet red wine like a Recioto, Maury or even dark rum! |
|---|---|
| Smoked fish - | The smoky flavour and often oily quality of these fishes can be tough but a rich champagne or a intense Viognier can work wonders, as can a whisky. |
| Fish - | Most people say that you should only pair white wine with fish but a Pinot Noir or a lighter style red can work wonders, especially with a fish with a stronger flavour. Don't be afraid to experiment; the classic ideas are not infallible. |
| Acidity - | When you have acidity in food it can often bring out the worst in a wine. Make sure you pair like with like on this one: a wine with high acidity like Sauvignon Blanc, or and Italian red which tends to have higher acidity levels. |
| Spirits - | Spirits can work very well with food, especially towards the end of the meal, for example calvados or whisky with cheese, and certain rums or liqueurs with dessert. |
The Six Christmas Day Drinks
By Dawn Davies
Philipponant Brut NV
£36.99
"A lovely champagne that has real elegance and a great brioche note that makes it the perfect way to start the day."
Puligny Montrachet Chavy
£36.99
"White or red Burgundy is always a good bet with turkey. I like to start with a white Burgundy so there is space for a big red at the end."
St Joseph Rouge, Gonon
£29.99
"From the Northern Rhone, this Syrah is elegant but does have an intensity of fruit for those who like a bit of weight to their wine."
Loupiac, Chateau Dauphine-Rondillon
£28.99
"This sweet wine is similar to Sauternes in style but does not carry the hefty price tag."
Selfridges Selection Vintage Port
£27.99
"An amazingly intense port from Whytingham is the perfect end to your meal, especially with your Christmas stilton."
Trijol VSOP Cognac
£45.99
"For that little tipple at around 5pm with your Christmas cake and mince pies, this beautifully smooth cognac will slip down."
What's on in wine
The Wonder Bar is gearing up for Christmas in style, offering four amazing whiskies by the dram including Johnnie Walker Blue, Dalmore King Alexander, Talisker 30-year-old and Glenfiddich 21-year-old. If you feel the season is all too much, book an appointment to see me in London in December to talk through your wine selection. There is no obligation to buy; just email me on the address below to book an appointment.
Cocktail hour
Jane, the brand ambassador for Makers Mark Bourbon, has us all hooked on this Kentucky twist on an eggnog. It is a great winter warmer that brings the spirit of the season to you with very little effort. This recipe is so easy to make, and you can adjust for any quantity; just keep the proportions the same.
Makers Snow Cap
- 1 part Makers
- 1 part sugar syrup
- 1 part whole milk
- 1 part single cream
- Shake and strain over ice. Garnish with nutmeg sprinkle and dark chocolate sprinkle.
Email the Sommelier
If you have any queries about cocktails, or wine, contact me at dawn.davies@selfridges.co.uk.
All wines listed are 75cl and all spirits 70cl unless otherwise specified. Stocks are limited and subject to availability. The right to withdraw stock or alter prices without notice if the cost of replacement rises or falls due to fluctuation in supplier prices, exchange rates, duty or VAT. O & E excluded.
